Truffle Huevos Estrellados - Tragabuches Style
Prep time: 5 min | Cook time: 10 min | Servings: 2
Experience Marbella luxury at home with these "broken eggs." This dish features tender, buttery potatoes and ethereal, fluffy egg whites topped with decadent shavings of fresh black truffle.
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The Base
300g (10 oz) Frozen French fries, thick-cut preferred
30ml (2 tbsp) Extra virgin olive oil
The Egg Mixture
180ml (3/4 cup) Liquid egg whites (approx. 5–6 eggs)
10g (1 tbsp) Cornstarch (Cornflour)
30ml (2 tbsp) Cold water
15ml (1 tbsp) Neutral oil for frying
The Finish (Choose One)
Default: 2 Large egg yolks + 1 Fresh black truffle (20g)
Alternative 1: 2 Large egg yolks + 5g (1 tsp) Truffle salt
Alternative 2: 2 Large egg yolks + 30g (2 tbsp) Black seaweed caviar
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Place 300g (10 oz) frozen fries in the microwave; heat for 2 minutes until fully thawed and warm.
Whisk 10g (1 tbsp) cornstarch into 30ml (2 tbsp) water until a smooth slurry forms.
Combine the slurry with 180ml (3/4 cup) egg whites, whisking gently to avoid excessive bubbles.
Heat 15ml (1 tbsp) neutral oil in a non-stick skillet over medium-high heat.
Pour the egg mixture in; cook undisturbed until a deep golden crust forms on the bottom.
Flip or fold the whites; cook until a crust forms on the other side, then remove.
Roughly chop the crusted egg whites into large, rustic pieces.
Heat 30ml (2 tbsp) olive oil in a separate large skillet over medium-high heat.
Add warmed fries; fry for 4 minutes until edges are slightly crispy.
Add chopped egg whites to the pan; toss gently to combine and heat through.
Add two pinches of salt (approx. 2g), or more if preferred, and toss again.
Plate the mixture and place 2 raw egg yolks on top.
Shave fresh truffle over the dish; crack the yolks just before eating to coat the potatoes.
